GB988027A - Manufacture of malt beverage - Google Patents

Manufacture of malt beverage

Info

Publication number
GB988027A
GB988027A GB4716/63A GB471663A GB988027A GB 988027 A GB988027 A GB 988027A GB 4716/63 A GB4716/63 A GB 4716/63A GB 471663 A GB471663 A GB 471663A GB 988027 A GB988027 A GB 988027A
Authority
GB
United Kingdom
Prior art keywords
paste
wort
temperature
added
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB4716/63A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Publication of GB988027A publication Critical patent/GB988027A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

In producing a wort suitable for use in the preparation of an alcoholic malt beverage, rice or rice bran is milled with miller, starch, starch syrup and pure plant protein are added to the milled mixture, the entire mixture is boiled to form a paste, a minor amount of malt is added to the paste, the malted paste is warmed to saccharify the starch, a proteolytic enzyme (pepsin or trypsin) is subsequently added, the mass is heated to hydrolyse the protein and is then filtered to obtain the wort. Hops and an amino acid, e.g. L-tyrosin or L-phenylalanine are added to the wort prior to its fermentation utilizing Saccharomyces cerevisiae, Saccharomyces carlsbergensis or other bottom-fermenting beer yeast. In an example 10 g. of rice and 10 g. millet are milled together, then mixed with 10 g. pure gluten, 30 g. starch, 100 g. starch syrup and 1200 ml. water, and the combined mixture is boiled to form a paste. This paste is admixed with 28 g. malt powder and after maintaining this mixture at a temperature of 37 DEG C. for an hour, 0.02 g. protease obtained by culturing Streptomyces griseus is added. The resultant mixture is thoroughly stirred while the temperature is slowly raised to 50 DEG C., this temperature then being held for a period of one hour whereby the protein is hydrolysed. The temperature is raised to between 55 DEG C. and 85 DEG C. for three hours to complete the saccharification. Filtration yields 1 litre of clear wort. After the addition to this wort of 2.3 g. hops and 0.4 g. amino acid, the resulting liquor is boiled for about one and a half hours and then cooled. Fermentation is carried out employing 100 ml. of a cultured bottom-fermenting beer yeast in a closed vessel at a temperature of 8 DEG C. to 14 DEG C. for 10 days and further at between 3 DEG C. and 5 DEG C. for 30 days. Finally the fermented liquid is cooled at -1 DEG C. and filtered under pressure.
GB4716/63A 1962-02-12 1963-02-05 Manufacture of malt beverage Expired GB988027A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP449662 1962-02-12

Publications (1)

Publication Number Publication Date
GB988027A true GB988027A (en) 1965-03-31

Family

ID=11585667

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4716/63A Expired GB988027A (en) 1962-02-12 1963-02-05 Manufacture of malt beverage

Country Status (2)

Country Link
US (1) US3175910A (en)
GB (1) GB988027A (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100436355B1 (en) * 2001-08-14 2004-06-18 박정호 THE METHOD OF PREPARING DRINK BY FURMENTATION CONTAINNING MUCH INGREDIENT OF ANTIOXIDANT MATERIAL, OCTACOSANOL, β-1,3 GLUCAN AND IT'S PRODUCT
GB0720423D0 (en) * 2007-10-19 2007-11-28 Univ Leuven Kath Method for brewing beer
CN118511954B (en) * 2024-07-23 2024-09-20 北京幸福能量健康科技有限公司 Method for improving flavor of multiple enzymolysis sugar-free cereal beverage and application

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2790718A (en) * 1953-04-03 1957-04-30 Knit Wear Patents Inc Process of manufacturing fermented beverages
US3081172A (en) * 1960-02-08 1963-03-12 Labatt Ltd John Production of brewers' wort with enzymes

Also Published As

Publication number Publication date
US3175910A (en) 1965-03-30

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